I have read numerous books, and I have watched many documentaries. Here are the resources that have influenced my approach to eating the most.
Michael Greger, MD, FACLM is a physician, New York Times best-selling author, teacher and international speaker. He is licensed as a general practitioner specializing in clinical nutrition and is a founding member and Fellow of the American College of Lifestyle Medicine. I often refer to his website NutritionFacts.org for science-based nutrition guidance. I also enjoyed reading his book How Not To Die. He shares valuable information in a clear and accessible manner.
Neal Barnard, MD is a researcher, health advocate, prolific author and the founder and president of the Physicians Committee for Responsible Medicine. The elimination diet he shares in Foods That Fight Pain enabled me to identify some of my daughter’s food sensitivities as well as address my achy joints. Breaking the Food Seduction gave me a better understanding of how to control food cravings and Power Foods for the Brain made me more aware of the relationship between diet and brain function. Dr. Barnard’s writing style is personable and accessible, and all of his books include an excellent assortment of simple recipes.
Jeff Novick, MS, RD, LD, LN is a dietitian who promotes a “common-sense approach to healthful living.” I met Mr. Novick when I attended a Farm To Forks Immersion Weekend in Hudson, NY in 2012. His fast-food cooking demonstration made a lasting impression – this was when I realized preparing healthy meals can be quick and easy. His approach to reading food labels is also very helpful.
Joel Fuhrman, MD is a family physician, researcher,
T. Colin Campbell, MS, PhD is a renowned nutrition, biochemistry, and toxicology research scientist. His book The China Study – based on a comprehensive twenty-year research project with the same name – explores the relationship between diet and the risk of developing disease. I was convinced to give up dairy products after I learned Dr. Campbell was essentially able to turn cancer growth on and off in rats by adjusting the amount of milk protein in their diet. His second book Whole explains how a “reductionist mindset” has influenced nutritional science and how/why the sum of whole foods is greater than their parts.
Caldwell Esselstyn, MD is a surgeon who developed a plant-based program for treating heart disease. His book Prevent and Reverse Heart Disease outlines the research, explains how to implement a plant-based lifestyle and shares recipes developed by his wife, Ann. When I emailed a question to Dr. Esselstyn, I was surprised to receive a quick response with an offer to chat by phone. He is truly committed to helping people.
Forks Over Knives
Forks Over Knives was a documentary released in 2011 that featured the work and nutrition philosophies of T. Colin Campbell, Caldwell Esselstyn, Neal Barnard, and others. I read the companion book Forks Over Knives: The Plant-Based Way to Health before watching the film and I credit both for turning me toward a plant-based lifestyle. Forksoverknives.com offers a clean design with articles, recipes, and other helpful resources.
Robert Lustig, MD is a pediatric endocrinologist and board president of the Institute for Responsible Nutrition. While most of the resources I’ve shared on this page focus on the advantages of whole food plant-based nutrition, Dr. Lustig offers a different perspective by zeroing in on the dangers of sugar in the Standard American Diet. I have an enormous sweet tooth – so his message is important to me. His book Fat Chance “documents the science and politics that has led to the pandemic of chronic disease” and shares strategies for improving your health. A popular YouTube video titled Sugar: The Bitter Truth preceded the book. A documentary titled Fed Up followed the book.
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